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Black Bean Tacos and Wild Rice Soup

Prep 5 min
Total 5 min
Ingredients 9
Servings 2

Is there anything better than a full meal made in less than 10 minutes? Don’t think so! These types of meals are priceless to me since most nights I don’t have the time to cook complicated meals. These black bean tacos are truly deliciosos. They don’t include any kind of meat, but I promise you won’t miss it because these tacos are full of sabor. To complete your menu, serve these tacos with a wild rice Progresso™ soup! MORE + LESS -

Ingredients

can Progresso™ chicken and wild rice soup

16-oz can Old El Paso™ refried black beans

1/2

teaspoon cumin

1/4

teaspoon garlic salt

soft, 6-inch Old El Paso™ flour tortillas

cup guacamole

cup corn

cup Monterey Jack cheese, grated

fresh chile pepper, sliced (optional)

Directions

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1

Heat Progresso™ soup according to instructions on can. Cover with lid to keep warm until ready to serve.
2

In a medium size bowl, combine the beans, cumin, and garlic salt and mix well.
3

Heat up the tortillas.
4

Spread about 3 tablespoons of the refried black beans on each tortilla. Add guacamole and corn to taste. Add cheese and a few slices of the fresh chile, if desired.
5

Serve the tacos with warm soup.

Expert Tips

To make it a vegetarian meal, use a vegetarian Progresso™ soup.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

Is there anything better than a full meal made in less than 10 minutes? Don’t think so! These types of meals are priceless to me since most nights I don’t have the time to cook complicated meals. These black bean tacos are truly deliciosos. They don’t include any kind of meat, but I promise you won’t miss it because these tacos are full of sabor. To complete your menu, serve these tacos with a wild rice Progresso™ soup!